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Thai Coconut Curry

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Thai Coconut Chicken Curry
2 Tablespoons Coconut oil
2 teaspoons minced garlic
2 teaspoons grated or minced ginger
2 teaspoons Lemongrass white part only minced
3 teaspoons 2 teaspoons Thai Coconut Curry mix, 1 later for Chicken
Chicken Breast or thighs trimmed 1.25 lbs.
6-8 small potatoes cut in halves lengthwise
Red Bell pepper ½ each seeded, ribs removed, cut into squares
1 Yellow Squash trimmed and cut on bias
1 Zucchini, trimmed and cut on bias
1/ 2 Butternut Squash mine was store bought precut.
(Any veggie you want really, hardest ones first like potatoes)
1 Tablespoon Fish Sauce (or soy sauce)
1 Kiffer lime Leaf if available if not no worry
1 small hot chili dried such as Japon or small fresh Thai bird if you prefer the spicy hot Thai

Heat Oil just until simmering; add next four ingredients and saute 3-4 minutes remove from heat and let stand a few minutes.
If using meat ,(spoon out curry mix you just made into new pan larger), add 2 tablespoons coconut oil and let get hot, add meat and brown lightly, then add 1 teaspoon remaining Thai Coconut Spice mix to meat. Do not overcook. Add water and Chicken bouillon mix and stir meat to deglaze pan and spices.
In the second pan add Potatoes and if using carrots and larger cut Butternut squash; my squash was cut smaller and I did not use carrots. Add Coconut Cream and if available one Kiffer lime leaf and one dried chili if not don’t worry. Stir scrapping the bottom gently to distribute the Curry Paste you made. Cook until Potatoes are half done. Add the chicken and the juices from pan and remaining vegetables. Add 1 tablespoon Fish Sauce I promise it goes away. Season with salt and pepper. If the mix is too spicy hot for you add two tablespoons sour cream. Let sit a few minutes and serve in bowls. Garnish with minced Thai Basil or regular basil. Shaved Coconut or minced peanuts also are nice.

You can find Thai Coconut Curry at http://www.carefreespicecompany.com/thai-coconut-curry/

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